Prep time: 20 minutes
Heat the oil in a large saucepan or Dutch oven
Total time: 1 hour
over medium heat. Add the leeks and cook,
stirring occasionally, until they begin to soften, 3
Ingredients needed:
to 4 minutes. Add the tomatoes and cook, breakin
them up with a spoon, for 5 minutes.
1 tablespoon olive oil
4 leeks (white and light green parts),
Add 6 cups water and bring to a boil. Stir in the
cut into 1/4-inch-thick half-moons
sweet potatoes, kale, lentils, thyme, 1
1 28-ounce can whole tomatoes, drained
salt, and
2 sweet potatoes, peeled and cut into 1/2-inch pieces
lentils are tender, 25 to 30 minutes.
½ teaspoons
¼ teaspoon pepper. Simmer until the
1 bunch kale, thick stems removed and
leaves cut into 1/2-inch-wide strips
Spoon into bowls and top with the Parmesan, if
Half cup of brown lentils
using.
1 tablespoon fresh thyme
Kosher salt and black pepper
Quarter cup grated Parmesan